Newish Jewish Southwestern Tsimmes Stuffed In Chilies Food

TZIMMES - A SWEET & SAVORY JEWISH STEW

Steps:

• Place all ingredients in a pot.
• Cover and bring to a boil.
• Reduce heat to low and simmer for about 1 hour. Stir frequently.
• Cook until carrots are soft but not mushy.
• Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
• Serve hot.

NEWISH JEWISH - SOUTHWESTERN TSIMMES STUFFED IN CHILIES

Steps:

• 1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
• 2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
• 3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
• 4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
• 5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
• 6. Gently scrape out the seeds and rinse the inside of the chili.
• 7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
• 8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.